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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dymp Gray
Added: Wednesday, July 30, 2008


1/2 lb. Italians sweet sausage,
1 Tbsp. olive oil,
1 cup diced onion,
1 clove minced garlic,
1 cup diced carrot,
1 Tbsp. basil,
1 small zucchini, sliced
1 qt. diced tomatoes, juice and all,
1 qt. beef bouillon or chicken broth,
1 1 lb. can red kidney beans,
3/4 cup spaghetti,
2 cup finely shredded cabbage,
1/2 cup red wine, (optional),
Salt and pepper to taste

Remove casing from sausage and brown in olive oil. Add onion, garlic, carrot, basil, cook 5 minutes. Add zucchini, tomatoes, bouillon, cabbage, salt and pepper, bring to a boil, reduce heat, simmer covered for one hour. Add beans with liquid, spaghetti, wine, cook another 20 minutes until spaghetti is done. Adjust seasoning, serve with Parmesan cheese.

Personal Notes:
Personal Notes:
Eddie liked to make this soup himself!




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